Sinfully Moist Lindt Brownies with Nutella sauce

These sinfully moist cake style Lindt Brownies with Nutella sauce are rich and chocolatey and hits all the spots when you are in need of a bit of indulgence.

If you are a lover of all things chocolate then this Lindt brownie recipe is definitely the one for you. This easy homemade brownie recipe is as good as it gets.

Since early childhood I have always been a sucker for chocolate. Chocolate brownies were one of my favourite treats and even now as an adult, it still is. When you’re a child you usually gobble up anything and everything that has been put in front of you and you do not have a care in the world as long as whatever it is, is sweet. This was me.

Growing up in a family that had a catering business, I was exposed to many cooking and baking challenges that will always remain in my memory. However, I cannot remember ever seeing a brownie being made in our home which isn’t surprising at all.

It didn’t take a lot to excite me where food was concerned but I was very precise with the things that I liked and to this day, I still am. I always giggle when I think about this, but whenever my Tietie (Razena to you) took me shopping and it was time for a tea time snack, the only things I would always choose was one of three things. Either chocolate cake, chocolate brownies or a chocolate ring doughnut with my cappuccino.

It makes me laugh now because I would always remember her having a bite of whatever it was that I was having and almost cringing as to how it tasted. I would always think “oh she just doesn’t know what she is missing” in my little brain at the time. However, when I grew older and started baking, I knew exactly why she said those things because now I can relate.

When I purchase something at a bakery or anywhere for that matter, I expect to be satisfied with whatever I am eating, but sadly, this is rarely the case. Most places are just so disappointing and after countless disappointments I just decided to prepare everything myself. Best decision ever.

The only store bought chocolate brownie that has never disappointed me is the Ultimate Triple Chocolate Brownie made with Ayrshire buttermilk, sold at Woolworths. The density of the brownies are perfect and the level of moistness is absolutely, positively heavenly. I can literally finish half a box in one sitting and I’m not even embarrassed to say it, because it’s so good.

I felt like having Lindt brownies made from scratch a while back and being my brave self, I started testing recipes. I whipped this Lindt brownie recipe together along with another one, and to my surprise, it came out perfectly. The other recipe requires melting the butter with chocolate and this is the more common one for brownies. That one has additional ingredients and is denser as well. I created this one to save time.

I like to bake and cook with Coconut Oil. I have used many coconut oil brands before but find that the Parachute brand is by far the very best. It imparts a great taste especially when you are baking and it just has this heavenly smell of pure coconuts. I love using extra virgin olive oil as well but more so for cooking than baking as olive oil has a very distinct taste which might affect the taste of your baking. So, for this reason, I stick with either canola oil or coconut oil for my Lindt brownies.

These Lindt brownies have a deliciously rich, firm and very chocolate flavour. They are perfect for preparing and storing for guests or for a sweet snack for kids and family. These brownies are easy and quick to prepare without any fuss. Whenever I am asked to bake this is my “go to” homemade brownie recipe when I’m trying to be a little extra, because it’s such an effortless recipe with a beautiful finish.

I also use Nutella chocolate spread either as a drizzle over the Lindt brownies once done or I add it to the brownie mixture for a sweeter and richer taste. After a few attempts of these brownies, I am now completely satisfied with the results and this is the recipe which works the best for me.

An alternative to the pure Lindt brownies is adding Nutella Chocolate Spread to the batter. If you do choose to add it to the mixture but just a side note, the brownies does not rise as much when the Nutella is added. Also, the mixture seems to be a bit drier and not as moist but still tastes good. Needless to say, my Nutella Chocolate brownies are a work in progress.

Top tips for making moist Lindt brownies

The best result while testing the Lindt brownies came from using Lindt 70% chocolate and cocoa powder. If the dark chocolate is too intense then use half Lindt high cocoa milk chocolate (55 or 65 %) or one of the flavored ones like Caramel with a touch of sea salt or Chilli.

• The most important thing to remember is to use good quality chocolate and cocoa powder in your Lindt brownies. It’s a simple recipe so the ingredients need to be the best that you can afford so that it does not taste of cheap chocolate. For those of us who don’t have access to expensive chocolate brands like Ghirardellis, Lindt chocolates are easily obtainable from most supermarkets.
• We use chocolate with at least 70% cocoa solids in our Lindt chocolate recipes to ensure the best flavor and texture of the baked desserts.
• Do not over mix the batter as it will make it less tender and more dense.
• Any unflavored oil of your choice can be added. It is not mandatory to use coconut oil and vegetable, sunflower or canola oil can be substituted.
• You do not need to add nuts but this does add a texture and compliments the chocolate in this recipe very well.
• Always mix the Nutella or Chocolate pieces in the mixture as the last step. This results in a more chocolate rich flavour.
• I would recommend using cake flour or fine sponge flour but not self-raising flour. Results will differ using self-raising flour.

Other recipes you may like:

• Decadent Chocolate Cake with ganache frosting
• Old Fashioned Spiced Boiled Fruit Cake
• Cape Malay Potato Pudding recipe
• Ambrosial No bake Strawberry Jelly Cheesecake Slice
• Macerated Strawberries and Mascarpone Cream with Balsamic vinegar

Sinfully Moist Lindt Brownies with Nutella sauce

Simone Claudia Fortuin

These sinfully moist cake style Lindt Brownies with Nutella sauce are rich and chocolatey and hits all the spots when you are in need of a bit of indulgence.

5 from 30 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Desserts

Cuisine American

Servings 18

Calories 189 kcal

Equipment

• Electric hand beater
• Mixing bowl
• Mixing spoon
• Measuring cup
• Measuring spoon
• 23 x 33 cm Brownie pan (9" x 13")
• Heat proof measuring jug
• Small food preparation bowl
• Small spoon or spatula

Ingredients

  

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Brownie batter

• 125 grams salted butter, melted approximately 125 ml or 1/2 cup
• 200 grams fine granulated sugar approximately 250 ml or 1 cup
• 1 ml salt a generous pinch
• 5 ml vanilla extract approximately 1 teaspoon
• 2 large eggs
• 60 ml coconut oil, melted divided into 30 ml and 30 ml.
• 100 grams Lindt chocolate, 70% cocoa solids chopped into chunks
• 30 grams pecans, chopped approximately 60 ml or 1/4 cup
• 15 ml cocoa powder approximately 1 tablespoon
• 70 grams cake flour, sifted approximately 125 ml or 1/2 cup

Nutella drizzle sauce

• 30 ml Nutella approximately 2 tablespoons
• 30 ml milk approximately 2 tablespoons
• 2.5 grams chopped pecans approximately 1 teaspoon
• 10 ml Lindt chocolate chunks, 70% cocoa solids approximately 2 teaspoons

Instructions

 

How to make Lindt brownies

• Heat the oven to 180 C / 160 Fan / 350F / Gas Mark 4.
• Place the butter, sugar, salt and vanilla extract in a medium sized mixing bowl and beat for 1 minute.
• Add the eggs to the butter mixture and beat for another minute until the eggs are mixed in.
• Add half the coconut oil, the chopped pecan nuts and chopped Lindt chocolate pieces and mix for a minute just until everything is combined.
• Lastly fold in the cocoa powder, sifted cake flour and remaining coconut oil with a spatula or spoon (not an electric mixer).
  
• Prepare the brownie pan by spraying with cooking spray then pour the batter into the prepared brownie pan.
  
• Bake for 25-30 minutes until done and skewer pressed into the center comes out clean. The Lindt chocolate chunks make warm chocolate puddles so don't confuse that with the batter being undercooked.
  
• Allow to cool before drizzling with the Nutella sauce.
  

Nutella drizzle sauce

• Place the milk in the microwave for 10 seconds.
• Pour the milk over the Nutella spread and Lindt chocolate pieces and mix until smooth.
• Add the chopped pecans and immediately drizzle the sauce over the Lindt brownie slices.

Notes

• You can use half 70% cocoa chocolate and half milk chocolate with 55-65% cocoa solids. 
• Drizzle the Nutella chocolate sauce over the brownies immediately. The mixture solidifies quite quickly especially in cold weather.
• The sauce gives the brownie a pretty finish as it solidifies quickly and the taste is richer and more decadent.
• Add more milk if the sauce appears too thick to drizzle.
• The chocolate sauce is merely a decoration and something to add more texture and flavour but it is not mandatory to add this to your brownies. The brownies are wonderful on it’s own as well.

Nutrition

Calories: 189kcalCarbohydrates: 16gProtein: 2gFat: 14gSaturated Fat: 9gCholesterol: 34mgSodium: 80mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 200IUCalcium: 14mgIron: 1mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword chocolate, easy holiday baking, simple recipe

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